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Member Since: Nov. 2011
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Recipe Reviews 2 reviews
New England Clam Chowder I
The process is good, and the taste is spot on to what I've tasted in New England. I just cooked the potatoes a little longer than directed. Also use all of the clam juice as it wont come out tasting clammy enough. I like my soups a little thinner, but if you want a thicker texture, I would sift in maybe two or three tablespoons of flour.

1 user found this review helpful
Reviewed On: Nov. 17, 2011
Pan-Seared Chicken Breasts with Shallots
Both very easy and delicious. Best of all, the cost of materials was very low. The tast of the sauce is just right, and I accented the flavor a bit by adding capers.

2 users found this review helpful
Reviewed On: Nov. 17, 2011

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